Makes 6-8 servings. Difficulty
For the Gougere: 1 cup grated Swiss Emmenthaler cheese 2 Tablespoons grated Parmesan cheese 6 Tablespoons unsalted butter cut into pieces 1 cup water 1/2 teaspoon salt 1 cup gf flour 4 large eggs, room temperature 1 teaspoon gf stone-ground mustard Dash of freshly grated nutmeg Dash of cayenne pepper
For the Smoked Salmon Filling: 1/4 lb. sliced smoked salmon 1/4 lb. cream cheese, softened 6 Tablespoons sour cream 1 teaspoon gf Dijon mustard 1 small garlic clove gf hot sauce to taste
Make the Gougere: Preheat oven to 425º degrees.
Bring the water, butter and salt slowly to a boil in a two quart saucepan. Remove the pan from the heat. Add the gf flour all at once and stir vigorously with a wooden spoon. Return the pan to the heat and continue stirring until the dough cleans the pan and forms a ball.
Remove the pan from the heat and cool briefly. Beat the eggs into the dough one at a time until completely incorporated. Add the stone-ground mustard, cheeses, cayenne and nutmeg to the puff paste.
Drop the dough by spoonfuls on to a lightly buttered heavy baking sheet.
Bake the gougere at 425º degrees until puffed (about 10 minutes). Reduce the heat to 375º degrees and bake until golden and set (about 5 minutes more) or until golden brown.
Using a serrated knife, slice the Gougere puffs horizonally to make a "clam like" cut. Set aside.
Meanwhile, make the filling: In a food processor, combine the smoked salmon, cream cheese, sour cream, dijon mustrad and garlic and process until smooth. Adjust seasonings to taste with gf hot sauce. Spoon about 1 teaspoon of filling into the middle of each Gougere puff. Serve immediately.
We used The Gluten Free Pantry’s Country French Bread & Pizza Mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.